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Classic Shakshuka with a Twist

Classic Shakshuka with a Twist

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
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Servings

2 Servings

Ingredients

  • 2 cups salsa
  • ½ teaspoon cumin + ½ teaspoon crushed red pepper optional for extra spice
  • 4 eggs
  • Roasted chickpeas fresh herbs, or pickled jalapeño
  • 1 cup chickpeas
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Instructions

  • Pour salsa (and optional spices) into a small frying pan or 2 8-ounce ramekins.
  • Heat salsa and spices on high heat until bubbly. Lower heat and gently pour in eggs.
  • Lightly cover pan with aluminum foil and cook on medium heat until eggs are done to your liking.
  • You can also heat ramekins in a preheated 400°F oven with 2 eggs per ramekin for ten minutes.
  • Top with roasted chickpeas, fresh herbs, or pickled jalapeno.
  • Roasted Chickpeas: 
  • Preheat oven to 400°F. Combine chickpeas with evoo, salt, black pepper, paprika, garlic powder, and onion powder. Roast at 400°F for fifteen minutes. Serve or eat like popcorn.
  • Tips: If you like your eggs a bit runny in the center, leave on heat for five minutes. Like it more well-done? Leave on heat for ten.
  • Serve with pita or crusty bread.
  • Recipe originally published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.
  • JoyofKosher with Jamie Geller Chanukah Magazine
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